Process for making a fermented but non-alcoholic wine.



rarer oriaio MAX 'EMITJ Bil BETTE, 6F ZSGHIEREN, DRESDEN, GERMANY.

- EBOSESS F03 MAKKNG A FERMENTED BUT NON-ALCOHOLIC WINE.

lilo Drawing.

on the principle, that the alcohol contained in the normally fermented wine or at least the greatest partof this alcohol is with drawn therefrom by distilling in owc'wo. Thereupon tartaric acid and sugar are added and the original volume is made up by a corresponding addition of waterm The liquid is then impregnated with carbonic acid, bottled and rendered durable by pasteurization. The aromatic substances volatilized during the distilling process have in some cases also, been collected and again added to the wine freed from alcohol as above described. In no way, however, has it hitherto been possible to produce a nonalcoholic wine which contains the full and real natural bouquet and aroma of the alcoholic wines. Contrary thereto wines are obtained according to the present invention,

' which, although freed in the above described manner of their alcohol, correspond with re gard to aroma and flavor entirely with the ordinary alcoholic wines, and thereby favorably differ from the nonalcoholic wines produced in the usual way. The inventor obtains this result by a socalled after-matur-' ing in the presence and by the cooperation of yeast cells. In view of the coiiperation of yeast cells one may speak of a fermenta tion or of a repeated fermentation. Thls fermeihtation, however, is not an alcoholic fermentation, as experience has shown, that it does not lead to the formation of fresh alcohol, on the contrary, to a reduction of the traces of alcohol which mayhave remained from the distillatio'nof the original wine.

The detailed procedure is as follows: As initial material a grape or fruit wine isemployed, which has been completely fermented, and contains only traces of nonfermented. ape-sugar, 'thus has the usual contents in iucohol. The alcohol is then first driven ofl' in known manner by distillation,

atpecification of Letters Eatent. Patenfl gd Aug, 31 19 15,

Application filed November 16, 1914. Serial No. 872,444.

preferably in vacuo. The distilling process 1s, preferably, carried so far, that about a per cent. of the initial volumepasses over.

The residue which is subjected to the further treatment contains only a few tenths per cent. (about 0.3 volume per cent.) of alcohol. By filling up this residue with pure water the initial volume is restored or a normal volume (2'. c. a volume with a normal percentage of extractive matter) is formed. By this filling up the remaining alcohol is further reduced; say to about one half (or about 0.15 per cent. of the total volume) if 50 per cent. of the initial volume of wine were distilled off and the initial volume was restored. This intermediate product is then without addition of sugar submitted to the hereinbefore mentioned after-maturing or non-alcoholic fermentation. mediate product may be simply filled into barrels or other vessels (filling the barrel preferably quite full, so that no air-filled space is left), whereupon such barrels are sealed (preferably by aid of the known fermenting bungs) and left to rest for several weeks at a temperature at which the growth of the yeast cells is possible. Fruit wines (in particular apple Wine or cider) are generally after-matured in this Way in l weeks, whereas grape wines require a longer period say about 12 weeks. It is advisable to aerate the liquid from time to time during this period. In consequence of such procedure a fermentation will appear which may be termed a natural or wild fermentation. That a fermentation is caused by the cooperation of yeast cells is obvious from the fact that the liquid first clouds and again clears, and that after this maturing process has been completed-a distinct and characteristic, though not very large, prechaitation of yeast is found. Thus theyeast' cells which are everywhere present in the air or still con- 'tained in the distillate (the presence of which is possible owing to the moderate temerature of about 85 cent. during the dis tillation) must have come into effect and to a development. That it is actually a fermentationprocessis also evident from the formation of carbonic acid, even if in a small quantityonly. By no means however, fresh alcohol is formed. Analyses have shown that the remnants of grape sugar contained in theinitial material are sometimes a little reduced, but at the. same time also a The inter- 50 fruit wine, filling up the residue of distilla further reduction of the traces of alcohol contained inthe up-filled residue of the distillation was proved.

The process may be carried out in a more rational manner by a fermentation in which a pure yeast culture is employed instead of the wild or natural fermentation. For this purpose the yeast cells, which may be contained in the residue of the distillation filled tion,

. the wine in the yields, opinion, a non-alcoholic beverage which in the alco- 'holic grape or fruit wines, also in barrels for an unlimited time and up with Water are destroyed by pasteurizathe entrance of wild yeast cells from the air is avoided as far as possible and in their stead pure cultured wine yeast is added.

Otherwise the procedure 7 is the same as stated above, only the after-maturing process generally proceedssomewhat faster. By such means the defective results which might occur from wild fermentation are avoided and a finer product is obtained. Lastly the process may be carriedout in such manner that the wild fermentation proceeds along- I side of the fermentation with the finer-yeast. In this case the pasteurization of the filled up residue of distillation may be dispensed with but pure yeast culture is added. With either'of the hereinbefore specified procedures the so far finished non-alcoholic beverage is drawn off from and subjected preferably, to a storing in barrels. Alsolcarbonic acid may be added to the beverage. The further treatment of cellar may entirely correspond to-that employed with alcoholic wines.

The procedure hereinbefore described contrary to -all hitherto existing flavor and aroma fully resembles which will keep may also be shipped in barrels. For sweetening the beverage, the sweetening material is preferably added immediately before consumption. Sugar may, howi ever, also be added before shipment, in

which case it will, however, be necessary to I bottle and pasteurize the liquid.-

I'claim: 1. A processof making a fermented but non-alcoholic win'e consisting in distilling off the alcohol from an alcoholic grape or tion with Water, after-maturing this liquid under cooperation of yeast cells by storing at a temperature allowing of the development of the yeast cells, and drawing off of the precipitated yeast the after-matured beverage from the precipitated yeast.

2. A process of making a fermented but non-alcoholic wine consisting in distilling off the alcohol from an alcoholic grape or fruit wine, filling up the residue of distillation with water, adding pure wine yeast, after maturing this liquid under cooperation of yeast cells by storing at a temperature allowing of the cells, and drawing off the after-matured beverage from the precipitated yeast.

3. A process of making a fermented but non-alcoholic wine consisting in distilling off the alcohol from an alcoholic grape or fruit wine, filling up the residue of distillation with water, pasteurizing this liquid, adding pure wine yeast, after-maturing the liquid under cooperation of yeast cells by storing at a temperature allowing of the development of the yeast cells; drawing oil the after-matured non-alcoholic beverage from the precipitated yeast.

4. A process of making a fermented but non-alcoholic wine consisting in distilling off the alcohol from an alcoholic grape or fruit wine, filling up the residue of distillation with water, after-maturing the liquid under cooperation of yeast cells by storing at a temperature allowing of the development of the yeast cells, drawing off the aftermatured non-alcoholic beverage from the precipitated yeast and filling same into vessels1 and impregnating same with carbonic aci 5. A process of making afe rmented but non-alcoholic wine consisting in distilling off the alcohol from an alcoholic grape or fruit wine, filling up the residue of distillation with water, after-maturing the liquid under cooperation of yeast cells by storing at atemperature allowing of the. developdrawing of! the afterment of the yeast cells, matured non-alcoholic precipitated yeast and filling same into vessels, adding sugar to same and impregnating same with carbonic acid and finally bottling same-and pasteurizing it in the bottles. In testimony, that I claim the foregoing as my invention, I have signed my name in presence of two subscribing witnesses.

MAX EMIL DONITZ.

beverage from the lVitnesses:

O'r'ro WoLFr, C. J. HUGO DUMMER.

development of the yeast 

